Chicken Asparagus Soup Recipe

Name: Chicken Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds thin fresh asparagus; 2 large potatoes, peeled and diced; 1 large onion, chopped; 2 celery ribs, chopped; 1 medium carrot, chopped; 2 teaspoons dried parsley flakes; 1 garlic clove, minced; 2 tablespoons canola oil; 2 cans (14-1/2 ounces each) chicken broth; 1 teaspoon salt; 1/2 teaspoon pepper, divided; 1 bay leaf; 2 cups cubed cooked chicken; 2 cups half-and-half cream; Shaved Parmesan cheese, optional

Servings: persons

2 pounds thin fresh asparagus
2 large potatoes, peeled and diced
1 large onion, chopped
2 celery ribs, chopped
1 medium carrot, chopped
2 teaspoons dried parsley flakes
1 garlic clove, minced
2 tablespoons canola oil
2 cans (14-1/2 ounces each) chicken broth
1 teaspoon salt
1/2 teaspoon pepper, divided
1 bay leaf
2 cups cubed cooked chicken
2 cups half-and-half cream
Shaved Parmesan cheese, optional

1
Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks.
2
In a Dutch oven, saute the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, 1/4 teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly.
3
In a blender, cover and puree soup in batches until smooth. Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired.

1153

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds thin fresh asparagus, 2 large potatoes, peeled and diced, 1 large onion, chopped, 2 celery ribs, chopped, and more.

Yes, Chicken Asparagus Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Asparagus Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions